Best 2 Garden Vegetable Chowder Recipes

Garden vegetable chowder is a hearty and flavorful soup that is perfect for a cold night. It is made with a variety of vegetables, such as corn, carrots, and potatoes, and a creamy broth. Chowder is a type of soup or stew that is typically made with seafood, vegetables, and/or meat. It is often thickened with flour or cornstarch and served with crackers or bread. Chowders can be made with a variety of ingredients, and there are many different recipes to choose from.

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN VEGETABLE CHOWDER

Garden Vegetable Chowder image

This creamy blend is chock-full of savory ingredients straight from the garden. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups whole milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese

Steps:

In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.

Nutrition Facts : Calories 308 calories, Fat 20g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1083mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

GARDEN VEGETABLE CHOWDER

Garden Vegetable Chowder image

Categories Soup/Stew Vegetable Quick & Easy Bon Appétit

Yield 6 generous servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 16-ounce package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled, diced
3 celery stalks, diced
2 small zucchini, diced
1 large carrot, diced
1 small onion, diced
2 teaspoons dried thyme
4 bay leaves
6 cups canned low-salt chicken broth
4 cups packed fresh spinach leaves (about 5 ounces)

Steps:

Melt butter in heavy large Dutch oven over medium-high heat. Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves. Sauté until vegetables are light brown, about 10 minutes. Add broth and bring to boil. Reduce heat to medium-low; simmer soup until vegetables are very tender, about 45 minutes.
Remove bay leaves from soup. Puree 2 1/2 cups soup with vegetables in blender until smooth. Return puree to remaining soup. Add spinach and simmer until wilted, about 10 minutes. Season to taste with salt and pepper.

Tips:

Use fresh vegetables: Fresh vegetables will give your chowder the best flavor. If you can, buy your vegetables from a local farmer's market or organic food store.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
Use a good quality broth: The broth is the base of your chowder, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Add some herbs and spices: Herbs and spices can add a lot of flavor to your chowder. Some good choices include thyme, rosemary, sage, and black pepper.
Don't be afraid to experiment: There are many different ways to make garden vegetable chowder. Feel free to experiment with different ingredients and flavors until you find a recipe that you love.

Conclusion:

Garden vegetable chowder is a delicious, healthy, and easy-to-make soup. It's a great way to use up fresh vegetables from your garden or local farmer's market. So next time you're looking for a quick and easy meal, give garden vegetable chowder a try. Your taste buds will thank you!